Description

• The Outlets Manager will oversee the food and beverage areas within the hotel.
• Responsibilities may include scheduling, payroll, forecasting, and training, ensuring compliance with federal, state, and local laws as well as all operating procedures.
• The Outlets Manager must have strong communication and analytical skills, Food and Beverage cost control experience is preferred.
• This person will set an above-average example of service to line-level employees by interacting with guests.
• Plans, organizes, controls, and directs the work of employees in the Hotel's food and beverage outlets while ensuring guest satisfaction.
• Works quickly in a high-pressure environment and has the ability to handle multiple tasks at once.
• Schedules staff according to business needs, special functions and influences business.
• Maintains an accurate reservation system in OpenTable and advises the kitchen of incoming reservations to ensure smooth service.
• Ability to independently problem-solve issues that arise in the restaurant.
• Works with line-level staff and kitchen to deliver an exceptional dining experience.
• Execute large parties and understand booking procedures.
• Select, train, evaluate, lead, motivate, coach, and discipline all employees in the restaurant to ensure that established cultural and core standards are met.
• Describe and ensure the quality of all food items, ingredients, and preparation methods, as well as provide knowledge of wine and spirits.
• Directs details of a particular service group (Servers, Runners, Bartenders, Host, etc.) to focus on streamlining service and enhancing the guest experience.
• Efficient at leading pre-service meetings to unite service groups and clarify details.
• Provide calm leadership on the floor and in the back of the house at all times.
• Organizational, leadership, and communication skills are a must to provide leadership for the employees to create legendary memories for the guests.
• Attends and participates in departmental meetings, leadership meetings, and hotel employee functions.
• Assists other F&B departments when needed demonstrating teamwork within F&B department.
• Close and cash out employees at end of shifts, ensuring accuracy and accountability for cash and banks for Agave, Cava, and Pool Bar.
• Proficient with payroll Paylocity system to approve vacation, sick time, and time cards.
• Ability to work independently and within a multidisciplinary team to facilitate solutions and meet deadlines.
• Maintain and follow food safety standards and personal conduct.
• Follow Company policies and procedures as established in the Employee Handbook.
• Follow and deliver 4 Star services' standards, delighting guests by anticipating their needs.
• Other duties as assigned.

HC3

Requirements

• Excellent verbal communication and ability to multitask.
• High school diploma or equivalent experience/training. Four-year college degree, Hospitality preferred; or equivalent combination of education and experience.
• 2-3 years of restaurant management or equivalent combination of education and experience; luxury branded hospitality experience preferred.
• New Mexico Food Handler Certification, ServSafe Manager Certification, and Alcohol
• Server Certification required.
• Ability and willingness to work flexible hours including weekends, holidays and late nights.
• Ability to work on your feet for eight hours or more.
• Knowledge of Restaurant Point of Sale systems.
• Must be able to lift/push/reach for/carry 30 pounds frequently.